There are various recipes on the forum but I found these in the Guardian which were pretty good

https://www.theguardian.com/lifeandstyle/wordofmouth/2015/nov/26/how-to-make-the-perfect-samosas

I hadn't read that, its LOL funny  ;D

I was recently on a training course near Heathrow and fancied a ruby but couldn't be bothered to travel into London or even drive (traffic generally appalling). I wandered the streets and the only place I came across was 'Dine In Lust'. Maybe the name should have alerted me, it seems an odd name for a curry house. Still, it was getting late on a Thursday evening so I went in - the place was empty (not a good sign). I placed my usual order - onion bhajis and a chicken madras to be told that they had run out of onion bhajis and they wouldn't be cooking another batch until Friday. Soooo... all freshly cooked then.... Even if refried how can a restaurant run out of OB's - it is surely a staple starter. Its the curry that really sticks in my mind. When it arrived I noticed a pool of liquid coming out of the sauce which had the taste and consistency of a can of chopped tomatoes with added chilli powder, really grim. I would have preferred a jar of shop bought curry sauce.

As I don't live around there I won't be going back

I guess its this one

http://allrecipes.co.uk/recipe/32033/mint-sauce-for-poppadoms.aspx

Personally I prefer this one - its simper and more like the restaurant around here, although we add a bit more yoghurt (or less milk)

http://www.curry-recipes.co.uk/curry/index.php/topic,743.msg7623.html#msg7623

Thanks London, I will definitely give that a try, looks really good  . My final dish was more saucey than this so maybe I did not reduce it enough to concentrate the flavours.

I will need to track down the red masala but I think I have anything else

Thanks MM, I was surprised by what my taste buds indicated. It was my first go at this base, so I followed the recipe as written, but I find the kushi base reasonably neutral. I know I messed up the chilli, which upset the balance of the dish, but looking at the kushi jalfrazi recipe there isn't much spice in it other than the kushi spice mix (maybe my spice mix is 'off').

The other dish I made was this
http://www.curry-recipes.co.uk/curry/index.php/topic,6152.msg61265.html#msg61265
which was superb

I thought I would have a go at making some of the dishes, without the meat, ie just the sauce, as I saw someone else suggest (CK?) for more practise without producing load of full dishes